Sweet Potato Everything Breakfast

Simple pleasures are often messy. I had to make this breakfast twice in three days because the first time I really didn’t think it would be worth a post. And not that it needs a video, it’s a very simple process, but it’s soo worth eating. And if you know me, I’m not one for simple breakfasts. Everything can go, and this baked sweet potato has everything you’ve ever wanted, and could ever handle more. Put whatever you have on hand, but my recipe encompasses labneh, tahini, avocado, kale, a touch of lemon, and a perfectly fried egg.

To quote the Song (2.7):

Swear to me oh daughters of Jerusalem. That you will make for yourselves Some camote and eggs.

Recipe:

2 sweet potatoes

1/4 avocado

1 cup kale

2 tbsp labneh

2 tbsp tahini

2 eggs

olive oil, salt & pepper

So basically, heat up your oven to 425ºF. Cut your sweet p’s in half, place on a baking sheet, add some olivo oil, salt and pepper, and bake for about 40 minutes (or until fork tender). On the last 10 minutes of baking, place the kale on the baking sheet with a bit of olive oil, salt and pepper, and let it get crispy, but careful not to burn it. Mix the labneh and tahini and spread it over the potatoes. Heat a pan with some olive oil and fry two eggs. Layer avocado slices, kale, and finish with the eggs on top of the potatoes. And dig in!

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About the author

I'm a Fashion Designer, Stylist, Anti-Frida Mexican, imaginary Bill Murray ex-girlfriend, and over all, a baker and food lover. Cakes come into my dreams more often than I do, and so, I am now a blogger- to show you (and remind me) of all the deliciousness my kitchen and I can create- and you can too. Follow and share my recipes and you will be rewarded with love!